What is Kulcha?
Kulcha is an Indian flatbread and is served as a side dish for a variety of meals. Kulcha differs from naan in that white flour, also called maida is used, as well as baking soda as a common leavening agent in the recipe for kulcha. Whereas naan uses wheat flour and different leaveners. Kulcha is formed into a thin disc and pan-cooked until the bread is lightly puffed. Kulcha can be served plain or have spices, vegetables and savory ingredients cooked into it. Kulcha tastes mild and a little salty.
Ingredients
Whole wheat flour is made by grinding the wheat kernels until they form a powdery flour. Unlike all purpose flour which only uses part of the kernel, this flour has a greater flavor due to using the whole kernel. The flour is a pale tan color and tastes mild, nutty and sometimes gently sweet. It is used in baked goods, especially bread and can be found in many other food products.
All purpose flour comes from wheat and though wheat is cultivated all around the world today, it was first cultivated in Turkey 10,000 years ago. All purpose flour is white in color and has a soft texture. This incredibly versatile flour is used in everything from breads, cakes, pastries, crackers, pasta, sauces and much more because of its pleasing and mild flavor that is slightly nutty and buttery. The gluten protein is what helps hold together breads and other products, part of what makes all purpose wheat flour so popular.
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Yogurt is a bacteria fermented dairy product made from milk. Cow's milk is usually used, but any kind of milk will create yogurt. The bacteria and gentle heat coagulates the milk to create the thick and creamy substance known as yogurt. Yogurt is white and easy to eat with a spoon. Its flavor is gently tart. Yogurt is used for dishes both sweet and savory and is most often eaten as a snack in the US.
Baking powder is a fine, white, powdery substance with a neutral smell and a very bland taste. It is an acid and used to instantly leaven baked goods. It reacts when it touches moisture and differs from yeast because of its instant leavening reaction. Baking powder is primarily used in flour-based baked goods to help cakes and cookies rise. Baking powder can be found in many non-yeast baked goods.
Baking soda is a crucial component in non-yeasted baked goods and acts as an instant leavener with the acids in the batter. It is used for cakes, quick breads and many flour-based baked goods. Baking soda is a fine white powder with a salty and bitter taste.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
